Lemon Garlic Chicken Spaghetti Squash

The first time I served this to my husband, he literally stopped mid-bite and asked what kind of magic pasta I had made. When I told him it was squash, his jaw dropped. That moment of watching someone discover a healthy alternative that actually delivers on satisfaction, thats the kind of kitchen win that keeps me coming back to this recipe.

My sister-in-law stayed over last winter when she was trying to eat cleaner, and I made this on a whim. She ended up requesting it for dinner three nights in a row. Now whenever she visits, this is the first thing she asks about, and honestly, I never mind making it because the whole house smells amazing while it cooks.

Ingredients

• 1 large spaghetti squash: Pick one thats heavy for its size with a hard, unblemished skin, about 3 pounds gives you the perfect yield for four servings
• 1 tbsp olive oil: This helps the squash caramelize slightly while roasting, bringing out its natural sweetness
• ½ tsp kosher salt: Kosing salt distributes more evenly and gives you better control over seasoning
• ¼ tsp black pepper: Freshly cracked makes a noticeable difference in the final dish
• 1 lb boneless skinless chicken breasts: Cutting into bite-sized pieces before cooking means faster, more even cooking
• 2 tbsp olive oil: You want enough oil to create a nice fond in the pan for that savory depth
• 4 cloves garlic, minced: Do not use the jarred stuff here, fresh garlic is non-negotiable for that punchy aroma
• 1 lemon, zested and juiced: Zest first before juicing, and try to get most of the yellow while avoiding the bitter white pith
• ½ tsp dried oregano: This adds an earthy backbone that complements the bright lemon beautifully
• ½ tsp salt and ¼ tsp black pepper: Season the chicken generously since it carries most of the flavor
• 2 tbsp fresh parsley, chopped: Flat-leaf parsley has a cleaner, more peppery flavor than curly parsley
• ½ cup freshly grated Parmesan cheese: Grate it yourself from a wedge, pre-grated Parmesan has anti-caking agents that affect melting
• Extra lemon wedges: Serving with extra lemon lets everyone adjust the bright acidity to their taste

Instructions

Roast the squash:

Preheat your oven to 400°F, cut the spaghetti squash lengthwise, scoop out those seeds, drizzle with olive oil and season with salt and pepper before placing it cut-side down on parchment paper for 40 to 45 minutes until tender.

Cook the chicken:

While the squash roasts, season your bite-sized chicken pieces with salt, pepper, oregano, and half the lemon zest, then cook in 2 tablespoons of hot olive oil over medium-high heat for 6 to 8 minutes until golden and cooked through.

Build the sauce:

Add your minced garlic to the pan and cook just 1 minute until fragrant, then stir in the remaining lemon zest, all that fresh lemon juice, and the chopped parsley for another minute or two.

Assemble and serve:

Scrape the cooled squash into strands with a fork, divide among plates, top generously with that lemon garlic chicken and pan sauce, then finish with a sprinkle of Parmesan and extra parsley.

Save

Last summer I made this for a dinner party on the patio, and we ended up eating outside as the sun set. Everyone was just quietly enjoying their plates, and later my friend admitted she had been skeptical about squash replacing pasta, but she was completely converted by that first bite.

Getting The Squash Right

I have learned that cutting spaghetti squash can be genuinely difficult, so do not hesitate to microwave it for 2 to 3 minutes first to soften it slightly. When it is done roasting, let it cool for about 10 minutes, otherwise you will burn your fingers trying to scrape it.

Making It Your Own

Sometimes I add a pinch of crushed red pepper flakes with the garlic when I want a little heat. Chicken thighs work beautifully here if you prefer darker meat, and I have even used rotisserie chicken in a pinch when time was tight.

Perfect Pairings

This dish really shines alongside a crisp white wine like Sauvignon Blanc, which mirrors those lemon notes perfectly. I also like to serve it with a simple arugula salad dressed with olive oil and more lemon juice.

• The squash can be roasted up to 2 days ahead and kept refrigerated
• Double the lemon garlic sauce because it is fantastic on roasted vegetables the next day
• If making dairy-free, nutritional yeast adds a similar savory element

Save

There is something deeply satisfying about serving a dish that feels indulgent while being so nourishing. I hope this becomes one of those recipes you turn to again and again.

Recipe FAQs

→ How do I know when the spaghetti squash is done roasting?

The squash is ready when the flesh is tender and easily separates into strands with a fork. This typically takes 40-45 minutes at 400°F. You should be able to scrape the interior and see it form those characteristic spaghetti-like strands.

→ Can I use other cuts of chicken?

Absolutely. Chicken thighs work wonderfully and tend to be juicier than breasts. You can also use leftover rotisserie chicken for a quicker version—just skip to step 5 and warm the chicken in the lemon-garlic sauce.

→ How should I store leftovers?

Store the chicken and squash separately in airtight containers in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or lemon juice to refresh the sauce.

→ Is this dish truly gluten-free?

Yes, as written, this dish is naturally gluten-free. Just double-check that your packaged ingredients—especially seasonings and Parmesan cheese—are certified gluten-free if you have severe sensitivities.

→ What wine pairs well with this meal?

A crisp Sauvignon Blanc complements the bright lemon flavors beautifully. Pinot Grigio or a dry rosé would also work well. The acidity in these wines mirrors the citrus notes while balancing the richness of the Parmesan.

→ Can I make this dairy-free?

Simply omit the Parmesan or substitute with a plant-based alternative. The dish is still delicious without it—the lemon-garlic sauce provides plenty of flavor on its own.